California eFoodHandlers Practice Exam

Cooling cooked food safely is crucial to preventing the growth of harmful bacteria that can occur when food is left at unsafe temperatures for too long. The correct answer highlights a specific guideline that is part of food safety practices.

When cooked food is left at temperatures between 135°F and 70°F for too long, bacteria can multiply rapidly. The recommendation to cool food from 135°F to 70°F within a two-hour window helps minimize the time the food spends in this danger zone—a temperature range where bacteria thrive. Following this guideline ensures that food is cooled quickly and safely, making it suitable for later serving or storage.

Other options may not sufficiently protect food from bacterial growth. Allowing food to cool to room temperature could leave it in the danger zone for too long, increasing the risk of foodborne illness. Refrigerating food immediately does not allow for an appropriate cooling period, potentially leading to uneven cooling and retaining heat longer than safe. Keeping food hot until serving can maintain its temperature but does not address the need for cooling before storage, which is essential for preserving safety and quality when the food will not be served immediately.